Dinner · Korean · 10 min
Andong-Style Jjimdak with Seitan and Glass Noodles
- Calories
- 627
- Protein
- 59g
- Carbs
- 72g
- Fat
- 16g
Ingredients
- 173.7 g TRADITIONAL SEITAN IN CHUNKS
- 38.4 g SWEET POTATO GLASS NOODLES
- 47.1 g SPICY NAPA CABBAGE KIMCHI
- 40 g Onions, spring or scallions, raw
- 30 g GOCHUJANG SAUCE
- 12.0 g Oil, sesame, cooking
- 5 g FRESH GINGER
Method
- 01Bring a pot of water to a boil and cook the sweet potato glass noodles for 6-8 minutes until translucent and chewy; drain and rinse with cold water to stop the cooking process.
- 02In a wide pan or wok, heat the sesame oil over medium-high heat. Add the seitan chunks and sear until golden brown and slightly crispy at the edges, about 4-5 minutes.
- 03Add the aromatics: finely minced fresh ginger and the white parts of the scallions. Stir-fry for 1 minute until fragrant.
- 04Pour in the gochujang sauce and a splash of water to loosen the glaze. Toss the seitan until thoroughly coated and the sauce bubbles and reduces into a sticky, glossy sheen.
- 05Fold in the kimchi and the cooked glass noodles, stirring constantly for 2-3 minutes so the noodles absorb the savory, spicy braising liquid and turn a rich reddish-brown.
- 06Plating: transfer to a deep bowl. Garnish generously with the sliced green tops of the scallions and serve hot. The dish should be aromatic, deeply savory, and have a beautiful, slippery noodle texture.
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